Lettuce-wrapped salmon with lemon-dill mayo
Paleo, Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free
20 – 30 Minutes
In this paleo and gluten-free summer meal, lettuce-wrapped salmon fillets are served with a tangy from-scratch lemon-dill mayo.
“ The lemon dill mayo is fantastic!”
In your bag
- 2 lemons
- Fresh dill
- 1 red onion
- 1 cucumber
- ¼ cup Primal Kitchen paleo mayonnaise
- ½ teaspoon Aleppo chile flakes (optional)
- Two 6-ounce wild Yukon River salmon fillets
- 1 head baby iceberg lettuce
- ¼ pound Roma tomatoes
For an even lower-calorie meal, use the lemon-dill mayo sparingly or replace it with a sprinkling of chopped dill and a squeeze of lemon juice. Reducing your mayo from 1 tablespoon to 1 teaspoon will save you 40 calories and 6 grams of saturated fat, while lemon juice provides only 5 calories and zero fat.
Protein: 42g (84% DV), Fiber: 12g (48% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 3.5g, Saturated Fat: 11g (55% DV), Cholesterol: 60mg (20% DV), Sodium: 680mg (28% DV), Carbohydrates: 32g (11% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).
Contains: Eggs, Fish